I absolutely adore these blueberry biscuits—warm, flaky, buttery rounds studded with juicy blueberries. They strike the perfect balance between savory and sweet, making them ideal for breakfast, brunch, or snack time.

Blueberry Biscuits Recipe

Why You’ll Love This Recipe

I love how effortlessly they come together: a simple biscuit base with bursts of fresh or frozen blueberries in each bite. Their tender crumb and golden tops make them irresistible, and I can enjoy them plain or topped with honey, butter, or jam.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder and baking soda
Salt
Sugar
Cold unsalted butter
Milk or buttermilk
Fresh or frozen blueberries

Directions

I preheat the oven (typically to 425 °F or 220 °C) and line a baking sheet with parchment.
In a large bowl, I whisk together flour, baking powder, baking soda, salt, and sugar.
I grate or cut cold butter into the dry ingredients and quickly toss until the mixture resembles coarse crumbs.
I gently fold in blueberries, careful not to crush them.
I add milk (or buttermilk) and stir just until the dough comes together—it’s okay if it’s slightly shaggy.
I turn out the dough onto a lightly floured surface, gently pat it to about 1-inch thickness, then cut biscuits with a round cutter.
I place the biscuits on the prepared sheet, brush tops with a little milk or melted butter, and bake until golden brown—about 12–15 minutes.
When they’re done, I let them cool slightly before serving so the centers set perfectly.

Servings and timing

Prep time: ~10–15 minutes
Bake time: ~12–15 minutes
Total time: around 25–30 minutes
Serves: About 8–10 biscuits, depending on size

Variations

Lemon zest: I often fold in a teaspoon of lemon zest for a bright citrus note.
Glaze finish: After baking, I drizzle a simple glaze of powdered sugar and lemon juice on top.
Whole wheat: I replace half the flour with whole wheat for nutty depth.
Herb twist: Stir in a pinch of thyme or lavender for a sophisticated flavor dimension.
Vegan option: I use plant-based butter and a non-dairy milk substitute.

storage/reheating

I store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 300 °F oven for 5–7 minutes or briefly microwave and then warm again in the oven to restore flakiness.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, absolutely—I use them often. I toss them in a bit of flour before folding in to help prevent the dough from turning purple.

How do I keep biscuits fluffy?

I keep the butter cold and don’t overwork the dough. Also, I handle it gently, only kneading a couple of times to preserve airiness.

Can I freeze these biscuits?

Definitely. I flash freeze the unbaked cut biscuits on a baking sheet, then store them in a freezer bag. I bake them straight from frozen—just add a couple extra minutes to the bake time.

What’s a good substitute for buttermilk?

I make a quick substitute by adding 1 teaspoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes before using.

Can I add other berries or fruit?

Yes! Raspberries, chopped strawberries, or even diced peaches work wonderfully—just be gentle when folding them in.

Conclusion

These blueberry biscuits have become a favorite in my kitchen—they’re quick, comforting, and infinitely customizable. Whether I’m enjoying them warm for breakfast or packing them as a midday treat, they never disappoint. I hope you love them as much as I do!